Introduction

Oh, banana pancakes! Just hearing those words probably brings back a flood of cozy memories, doesn’t it? For me, it’s weekends, the smell of something sweet wafting from the kitchen, and the happy hum of family gathering around the table. This recipe is a total classic for a reason – it’s ridiculously easy, incredibly forgiving, and the end result is pure breakfast bliss. You’ll be whipping up a stack of fluffy, golden goodness in no time, and trust me, everyone will be asking for your secret!

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, you’re looking at about 20-25 minutes. Perfect for busy mornings or a spontaneous brunch!
Easy: No fancy techniques here! If you can mash a banana and stir a bowl, you can make these pancakes.
Giftable: Mix up the dry ingredients ahead of time and package them in a cute jar with a tag for a thoughtful homemade gift!
Crowd-pleasing: Whether it’s picky eaters or hungry adults, banana pancakes are always a hit. The natural sweetness from the banana is a game-changer!

Ingredients

Gather ’round, friends, because these are the simple treasures you’ll need to make some magic happen:

1½ cups all-purpose flour: The foundation of our fluffy pancakes.
2 tablespoons sugar: Just a touch of sweetness to make them extra special.
2½ teaspoons baking powder: This is our secret weapon for that amazing lift!
½ teaspoon salt: Balances all the sweetness and brings out the flavors.
1 small over-ripe banana, peeled: The star of the show! The riper, the sweeter and more flavorful.
2 large eggs: To bind everything together and add richness.
1 cup plus 2 tablespoons milk: Your choice of dairy or non-dairy milk works beautifully here.
½ teaspoon vanilla extract: A little splash of warmth and aroma.
3 tablespoons unsalted butter, melted: Adds that lovely buttery flavor and helps with tenderness.
1 to 2 tablespoons vegetable oil (for cooking): Your go-to for a non-stick cooking surface.
1 tablespoon unsalted butter (for cooking): A little extra butter in the pan adds amazing flavor to the pancakes as they cook!
Maple syrup (for serving): The classic, can’t-be-beat topping!
Sliced bananas (for serving): Because more banana is always a good idea!

How to Make It

Alright, let’s get our aprons on and dive in. It’s going to be delicious!

Whisk the Dry Ingredients: Grab a large bowl and give your flour, sugar, baking powder, and salt a good whisk together. This ensures everything is evenly distributed, meaning no surprises in your pancakes!
Mash the Banana: In a separate medium bowl, take your over-ripe banana and mash it with a fork until it’s nice and smooth. Don’t worry if there are tiny lumps, that just adds character!
Mix the Wet Ingredients: Now, add your eggs, milk, vanilla extract, and that lovely melted butter to the mashed banana. Whisk it all up until it’s looking smooth and well combined.
Combine Wet and Dry: Pour those wonderful wet ingredients right into the bowl with your dry ingredients. Here’s the key: stir gently until just combined. A few little lumps are totally okay – in fact, they’re a good thing! Overmixing can lead to tough pancakes, and we want fluffy ones, right?
Heat Your Pan: Get a non-stick skillet or griddle ready over medium heat. Add your vegetable oil and that extra tablespoon of butter. Let it melt and get nice and hot – this is what gives your pancakes that gorgeous golden color.
Pour the Batter: Time to make some pancake magic! Pour about ¼ cup of batter onto your hot skillet for each pancake. Don’t overcrowd the pan; give them a little room to spread.
Cook to Golden Perfection: Let them cook for about 2-3 minutes on the first side. You’ll see little bubbles starting to form on the surface. That’s your cue to carefully flip them! Cook for another 2-3 minutes on the other side until they’re beautifully golden brown and cooked through.
Serve and Enjoy! Stack ’em high and serve immediately with a generous drizzle of warm maple syrup and some fresh sliced bananas. Pure happiness on a plate!

Substitutions & Additions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No problem! These pancakes are super adaptable.

For the Milk: Almond milk, soy milk, oat milk, or even buttermilk can be used instead of regular milk.
For the Butter: You can use coconut oil or even a neutral-flavored oil like canola oil instead of melted butter in the batter.
Add-ins: Stir in a handful of chocolate chips, some fresh blueberries, or a sprinkle of cinnamon for an extra burst of flavor.
Gluten-Free: Try using a good quality gluten-free all-purpose flour blend. You might need to adjust the liquid slightly, so start with the recommended amount and add a touch more milk if the batter seems too thick.

Tips for Success

A few little tricks up my sleeve to ensure your pancakes are always perfect:

Don’t Overmix the Batter: I can’t stress this enough! A few lumps are a sign of tender pancakes.
Use Over-Ripe Bananas: The browner and mushier, the better! They’ll give you the most sweetness and banana flavor.
Medium Heat is Key: Too high, and they’ll burn on the outside before cooking through. Too low, and they won’t get that lovely golden color.
Prep Ahead: You can whisk together all the dry ingredients in a bag or container and store them in a pantry. When you’re ready to make pancakes, just mash the banana, mix the wet ingredients, and combine!
Don’t Flip Too Early: Wait for those bubbles to appear on the surface and the edges to look set before you flip.

How to Store It

Leftover pancakes? Lucky you! They store beautifully.

Let the pancakes cool completely on a wire rack. Once cooled, place them in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh in the refrigerator for 2-3 days. For longer storage, you can freeze them. Lay them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.

To reheat, you can pop them in the toaster, toaster oven, or microwave until warmed through.

FAQs

Got a question? I’ve got an answer!

Can I make the batter ahead of time? While the batter is best used immediately for the fluffiest results, you can make it a few hours in advance and keep it covered in the refrigerator. Give it a gentle stir before cooking, as it may thicken.
My pancakes aren’t fluffy. What did I do wrong? The most common culprit is overmixing the batter. Also, ensure your baking powder is fresh and active!
Can I make these vegan? Yes! You can substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) and use your favorite plant-based milk and butter.

Banana Pancakes

Easy, fluffy, and delicious banana pancakes perfect for a quick breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Equipment

Large bowl
Medium bowl
Fork
Whisk
non-stick skillet or griddle

Ingredients

Dry Ingredients

1.5 cups all-purpose flour
2 tablespoons sugar
2.5 teaspoons baking powder
0.5 teaspoon salt

Wet Ingredients

1 small over-ripe banana, peeled The riper, the sweeter and more flavorful.
2 large eggs
1.02 cups milk Your choice of dairy or non-dairy milk.
0.5 teaspoon vanilla extract
3 tablespoons unsalted butter, melted

For Cooking

1 to 2 tablespoons vegetable oil For a non-stick cooking surface.
1 tablespoon unsalted butter For cooking in the pan.

For Serving

maple syrup For serving.
sliced bananas For serving.

Instructions

Whisk the dry ingredients: Grab a large bowl and give your flour, sugar, baking powder, and salt a good whisk together. This ensures everything is evenly distributed, meaning no surprises in your pancakes!
Mash the banana: In a separate medium bowl, take your over-ripe banana and mash it with a fork until it's nice and smooth. Don't worry if there are tiny lumps, that just adds character!
Mix the wet ingredients: Now, add your eggs, milk, vanilla extract, and that lovely melted butter to the mashed banana. Whisk it all up until it's looking smooth and well combined.
Combine wet and dry: Pour those wonderful wet ingredients right into the bowl with your dry ingredients. Here's the key: stir gently until just combined. A few little lumps are totally okay – in fact, they're a good thing! Overmixing can lead to tough pancakes, and we want fluffy ones, right?
Heat your pan: Get a non-stick skillet or griddle ready over medium heat. Add your vegetable oil and that extra tablespoon of butter. Let it melt and get nice and hot – this is what gives your pancakes that gorgeous golden color.
Pour the batter: Time to make some pancake magic! Pour about ¼ cup of batter onto your hot skillet for each pancake. Don't overcrowd the pan; give them a little room to spread.
Cook to golden perfection: Let them cook for about 2-3 minutes on the first side. You'll see little bubbles starting to form on the surface. That's your cue to carefully flip them! Cook for another 2-3 minutes on the other side until they're beautifully golden brown and cooked through.
Serve and enjoy! Stack 'em high and serve immediately with a generous drizzle of warm maple syrup and some fresh sliced bananas. Pure happiness on a plate!

Notes

Don't overmix the batter; a few lumps are a sign of tender pancakes. Use over-ripe bananas for the most sweetness and flavor. Cook on medium heat for golden color and even cooking. Prep dry ingredients ahead of time for convenience. Wait for bubbles to form before flipping.